Lotfi Msaddak

Turkey liver: Physicochemical characteristics and functional properties of protein fractions

Mohamed Sellami, N. Zouari, N. Fakhfakh, 2011 .

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

M. Rateb, M. Nasri, E. Ammar, 2017, Lipids in Health and Disease.

Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake

I. Trabelsi, S. Ben Slima, N. Ktari, 2022, Food science & nutrition.

Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

M. Taktak, I. Trabelsi, N. Ktari, 2021 .

Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies

M. Nasri, M. Ayadi, N. Zouari, 2015, International journal of food sciences and nutrition.

Health promoting olive leaf as a food ingredient: industrial study on a confectionery product

N. Miled, A. Fendri, F. Frikha, 2022, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology.

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

M. Rateb, M. Nasri, E. Ammar, 2017, Lipids in Health and Disease.

Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations

M. Nasri, N. Zouari, Mourad Jridi, 2019, Food Bioscience.